Bahamian Fish Chowder

Recipe Description

The unusual ingredients in this recipe all work together to produce a pungent, spicy chowder that is a delight for the palate. The chowder is rich enough to serve as a main course for a luncheon or as a light entree for dinner, with crunchy garlic bread and a green salad.

Ingredients

2 tablespoons olive oil

4 cloves garlic, chopped

2 1/2 teaspoons sofrito paste

1 fresh habanero pepper, seeds and stems removed, and chopped

1 cup chopped Onion

1/2 cup chopped celery

3/4 cup peeled and diced green plantains

1 cup diced Potato, cut in a 1/2 inch dice

1/2 teaspoon freshly ground cinnamon

1/2 teaspoon ground annatto seeds

2 pounds fish fillets (Grouper, Snapper, pompano)

3 cups fish stock

2 cups water

1 cup milk

salt and pepper to taste

Garnish: chopped scallions

Directions

Heat the olive oil in a large, heavy casserole pot and add the garlic, sofrito paste, habanero pepper, Onion, celery, plantains, and the Potato and saute for 5 minutes over a medium heat, stirring, until the onions start to wilt.

Then add the cinnamon, annatto, fillets, stock, water, and milk and stir gently to mix. Bring the mixture to a light boil, reduce the heat to a simmer, and simmer for 15 minutes, or until the fish flakes easily with a fork. Add salt and pepper to taste.

Serve the soup in warmed bowls and garnish with the chopped scallions.